Double Germans Sweet Chocolate Pie Recipes

DOUBLE GERMAN'S SWEET CHOCOLATE PIE

Steps:

• Microwave 5 oz. chocolate and 1/4 cup milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended.
• Add cream cheese, sugar and remaining milk; beat with whisk until blended. Gently stir in COOL WHIP; spoon into crust. Freeze 4 hours or until firm.
• Remove pie from freezer about 30 min. before serving. Let stand at room temperature or place in refrigerator until slightly softened. Melt remaining chocolate as directed on package; drizzle over pie.

DOUBLE CHOCOLATE PIE

Steps:

• Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
• Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
• Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.

GERMAN CHOCOLATE PIE

Steps:

• In a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
• Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla.
• Turn the hot pie filling into the baked pie shell.
• In another saucepan, combine the beaten egg, evaporated milk, the 1/2 cup sugar, and 1/4 cup butter or margarine. Cook and stir over medium heat just till the mixture is thickened and bubbly. Stir in the coconut and pecans.
• Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.

GERMAN SWEET CHOCOLATE PIE

Steps:

• Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth.
• Beat in cream cheese, sugar, and remaining milk with wire whisk until blended. Refrigerate 10 minutes. Gently fold in 3 1/2 cups of the whipped topping until no streaks remain. Spoon into crust.
• Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.

GERMAN SWEET CHOCOLATE PIE

Steps:

• Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Let stand at room temperature to soften before serving. Store any leftover pie in freezer.

GERMAN'S SWEET CHOCOLATE PIE

Steps:

• Microwave chocolate and 2 Tbsp of the milk in large microwavable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
• Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended.
• Refrigerate about 10 minutes to cool. Gently stir in whipped topping until well blended. Spoon into crust.
• Freeze 4 hours or until firm. Garnish as desired. Let pie stand at room temperature or in refrigerator about 15 minutes before serving for easier cutting.

GERMAN SWEET CHOCOLATE PIE

Steps:

• Melt butter and chocolate over low heat, stirring until blended; remove from heat and gradually blend in milk.
• Mix sugar, cornstarch, & salt in lg bowl.
• Add eggs & vanilla; beat well.
• Gradually blend in chocolate mixture.
• Pour into pie shell.
• Combine pecans & coconut, sprinkle over filling.
• Bake at 375 for 45 to 50 minutes or until puffed and browned.
• Filling will be soft but will set while cooling.
• Cool AT LEAST four hours before cutting.
• NOTE: If top browns too quickly, cover loosely with foil the last 15 minutes of baking.

GERMAN'S SWEET CHOCOLATE PIE--LIGHTENED VERSION

Steps:

• Microwave chocolate and 2 tbsp milk in a large microwave-safe bowl for 1 minute. Stir; microwave 1 minute or until chocolate is almost melted. Stir until completely melted.
• Add cream cheese, sugar, and remaining milk (3 tbsp + 1 tsp). Beat with a whisk until mixture is well combined. Chill for 10 minutes or until cooled.
• Fold in Cool Whip Lite and spoon mixture into pie crust.
• Freeze for 4 hours or until firm.
• Let pie stand at room temperature for 15 minutes before serving. Garnish with chocolate curls or any other garnishes as desired.

GERMAN SWEET CHOCOLATE PIE

Steps:

• Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Let stand at room temperature to soften before serving. Store any leftover pie in freezer.

GERMAN SWEET CHOCOLATE PIE

Steps:

• Melt chocolate with butter over low heat. Stir until blended. Remove from heat. Gradually stir in milk. Mix sugar, cornstarch, and salt thoroughly. Beat eggs and vanilla into sugar mixture. Gradually blend in chocolate mixture. Combine coconut and pecans and spread in bottom of unbaked pie shell. Pour pie mixture over coconut and pecans. They will rise to top. Bake at 375 for 45-50 minutes, until puffed and brown. Cool at least 4 hours before cutting.
• Note: If top browns too quickly, cover with aluminum foil after at least 15 minutes of baking.